Rice pudding is one of those classic comfort foods you can't live without, and can eat anytime - breakfast, dessert or supper. Children of all ages love it.
This rice pudding can be either a vegan dessert or lacto-vegetarian dessert recipe. It's minimally sweetened, with no added fat, plus it has protein, and complex carbs for energy.
What more could you want out of life?
Total prep & cook time: 30 min
Nutrition Data Per Serving: 269 Cal, 7g Fat, 85mg Sodium, 48g Carb, 2g Fiber, 25g Sugars, 5g Protein, low cholesterol, good source Riboflavin & Manganese, Estimated Glycemic Load 26
Remove cardamom pods & vanilla bean before serving. Serve warm or chilled. Store covered in the refrigerator.
Nut Allergy Version of the Rice Pudding Recipe: We've used almond milk for vegan rice pudding, but you could also use rice milk. Add 1/4 cup powdered tapioca instead of ground almonds.
Rice pudding is ideal to take along to a pot luck, work, or school, serve to guests, for a family dessert, breakfast or snack. It's a great way to use up left-over rice, and multiplies beautifully.
On the off chance that you have some left over, rice pudding keeps well in the fridge.
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